Roasted Beef Tenderloin
Makes 6-8 servings
1 tbs sea salt
1 tbs sugar
1 tsp baking soda
1 tbs cracked pepper
2 tbs olive oil
1 (3-4-pound) whole beef tenderloin, trimmed
Preheat oven to 300⁰. Combine salt, sugar, baking soda and pepper in a small bowl. Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Tie with butchers twine. Rub top and side of tenderloin with olive oil and sprinkle with a little more cracked pepper.
Place tenderloin on a parchment lined baking sheet in the oven for 1 hour, or until a meat thermometer inserted into thickest portion registers 130°F (medium-rare). Cover loosely with aluminum foil; let rest about 20 minutes before slicing.
*I like to serve my beef with blue cheese compound butter. Just soften 1 stick of butter, place it in a food processor with some green onions a clove of garlic and 2tbs cup blue cheese, S&P. Blend until smooth, spread it in a strip on a sheet of plastic wrap and roll into a log. Place in the fridge until it hardens then cut and serve.